8 servings (serving size: 3 ounces pork and 1/4 cup conserve)

The Dutch settlers of the Hudson River Valley relied on dried fruits and vegetables to get them through harsh winters. Today, this area is recognized as having its own cuisine.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Trim fat from pork. Combine breadcrumbs and next 4 ingredients (breadcrumbs through salt) in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake pork at 425° for 30 minutes or until meat thermometer registers 160°. Cover with foil, and let stand 10 minutes. Cut into 1/4-inch-thick slices. Serve with Dried Cranberry-Apple Conserve. Garnish with a rosemary sprig, if desired.

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Ratings & Reviews

Tammy419's Review

August 27, 2013
This is one of my very favorite pork recipes. The conserve is also wonderful with it - it makes it a great fall meal with the cranberries and apples in it.

MaryMc's Review

February 23, 2009
DANG this was good!